Mother's Day Menu Recipe
Man’s Organic Tomato Salad with Cashew Puree, Pickled Grapes, Dukkah. Choice of Entree: Roasted B.C. Halibut with Garlic Cream, Fennel, Dill or Beef Tenderloin with Fingerling Potato, Salsa Verde, Port Jus or Spiced Chicken with Garlic Hummus, Roasted Peppers, Cilantro or Lemon Asparagus Risotto with Mint, Grana Padano. Dessert: Greek Yogurt Panna Cotta with Citrus, Greidanus Farms Honey, Berries.
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Ingredients
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Salad
Cashew Puree
Method
Salad Preparation
- 1
Prepare the Salad
Chop the organic tomatoes into bite-sized pieces and place them in a large bowl. Add the pickled grapes and fresh basil, then sprinkle with dukkah. Toss gently to combine.
Cashew Puree Preparation
- 2
Make the Cashew Puree
Soak the raw cashews in water for at least 2 hours. Drain and rinse the cashews, then blend them with 1 cup of water, lemon juice, and salt until smooth and creamy. Adjust seasoning to taste.
Serving
- 3
Serve the Dish
On a plate, spread a generous amount of cashew puree. Top with the tomato salad mixture. Drizzle with additional olive oil if desired and serve immediately.
